Chef Michael O’Dowd has created a special holiday Egg Nog just for L’Auberge guests, in the style of a winter horchata. This Egg Nog recipe brings in elements of the local area with juniper berries, and is scented with Ibarra chocolate. Enjoy a glass at the front desk and take home the recipe for your holiday party.
L’Auberge Egg Nog Recipe
Almond Milk 1/2 Gallon
Egg Nog 1 1/2 Gallon
Brown Sugar 1 Cup
Ibarra Chocolate 2 discs (or 5 Hershey chocolate bars)
Blood Orange 2 Squeezed or Juicing Oranges
Limes 3 Fresh Squeezed
Juniper Berries 1/2 Cup
Ginger 3 T
Cinnamon 3 T
Combine all ingredients and simmer on low to steep 5 to 8 minutes or until chocolate melts. Strain and chill.
Serve cold over ice or warm. Makes roughly 2.5 gallons.